quinoa rhubarb delight

    Cream together: 
          3/4 c. maple sugar or Sucanat 
          1/2 c. ghee or soft butter
     Add and mix well, making a crumbly mix:  
          3/4 c. Summers Sprouted Spelt Flour 
          1 c. quinoa flakes 
          1 tsp. cinnamon
     Pat 1/2 of mixture into 8″ x 8″ x 2″ baking pan. 
     Place 3 c. diced rhubarb in a layer over crust mixture. 
     In saucepan combine and cook until mixture thickens slightly: 
          2 Tbsp. cornstarch or 1 Tbsp. lotus root 
          3/4 c. maple sugar or Sucanat 
          1 c. cold water
     Remove from heat. Add 1 tsp. vanilla extract.  
     Pour this hot mixture over rhubarb. 
     Top with remaining crumble mixture. 
     Bake at 350 for 50 – 60 minutes or until lightly browne

Quinoa Rhubarb Delight

Ingredients
  

  • 3/4 c maple sugar or Sucanat 
  • 1/2 c ghee or soft butter
  • 3/4 c Summers Sprouted Spelt Flour 
  • 1 c quinoa flakes
  • 1 tsp cinnamon
  • 2 tbsp cornstarch or 1 tbsp lotus root
  • 3/4 c maple sugar or Sucanat 
  • 1 c cold water
  • 1 tsp vanilla extract

Instructions
 

  • Cream together:  3/4 c. maple sugar or Sucanat, 1/2 c. ghee or soft butter
  • Add and mix well, making a crumbly mix:  3/4 c. Summers Sprouted Spelt Flour, 1 c. quinoa flakes, 1 tsp. cinnamon
  • Pat 1/2 of mixture into 8" x 8" x 2" baking pan. 
  • Place 3 c. diced rhubarb in a layer over crust mixture. 
  • In saucepan combine and cook until mixture thickens slightly:  2 Tbsp. cornstarch or 1 Tbsp. lotus root, 3/4 c. maple sugar or Sucanat, 1 c. cold water
  • Remove from heat. Add 1 tsp. vanilla extract. 
  • Pour this hot mixture over rhubarb. 
  • Top with remaining crumble mixture. 
  • Bake at 350 for 50 – 60 minutes or until lightly browned.
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